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Chicken, Chard and Rice Soup

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Brodo de Bietola e Risotto

This is a warm, rich-flavored soup that can be a whole meal in itself with hot, crusty bread and butter.

  • 2 bunches (about 1 1/2 pounds) freshly picked chard
  • 1/4 cup butter
  • 1/4 cup chopped onions
  • 6 -7 cups chicken stock
  • 3/4 cup Italian (Risotto) or short-grained white rice
  • 1/2 cup freshly grated Parmesan cheese
  • 1 T minced parsley
  • Salt to taste
  • Garnish: additional Parmesan cheese
  • Wash the chard well and cut both leaves and stalks into 1/2 in. wide strips. In a 4 or 5 quart pot, melt the butter. Add the onion and sauté over medium heat until softened. Add the chard and stir to coat with butter. Cover the pot and heat for 4 to 5 minutes to wilt the chard.

    Add 6 cups chicken stock; bring to a boil and add the rice. Cover and cook over medium heat until the rice is done, about 20 minutes. If the soup becomes too thick, add more stock. When the rice is done, add the fresh Parmesan and the parsley.  Taste for seasoning. Serve piping hot sprinkled with more cheese.

     

     

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    Wash the chard well and cut both leaves and stalks into 1/2 in. wide strips. In a 4 or 5 quart pot, melt the butter. Add the onion and sauté over medium heat until softened. Add the chard and stir to coat with butter. Cover the pot and heat for 4 to 5 minutes to wilt the chard.

    Add 6 cups chicken stock; bring to a boil and add the rice. Cover and cook over medium heat until the rice is done, about 20 minutes. If the soup becomes too thick, add more stock. When the rice is done, add the fresh Parmesan and the parsley.  Taste for seasoning. Serve piping hot sprinkled with more cheese.

     

     

    Find more great garden-inspired recipes in Renee's Cookbooks

    To purchase Renee's Garden Seeds, click here

    View Recipe Archive